Among traditional dishes, without which not a single feast can do, herring takes pride of place. A slice of fillet on a slice of brown bread is an ideal appetizer for a misted glass of ice-cold vodka. A good fish and for arousing appetite, goes well with a large number of dishes. We will talk about how to cook it deliciously.
Atlantic, Astrakhan, Norwegian
The main “heroine” of our article today is a herring with onions and vinegar. They serve it in a variety of forms - under a fur coat, in various salads. The easiest way to cook it looks like this: clean the fish from the husks and entrails, cut off the head and tail fin. Carefully remove the skin, separate the fillet from the ridge, remove large bones. To make your herring with onions and vinegar ready to taste delicate, soak it for a couple of hours in milk. Cut into portions, put in a dish. Top crumble green onion feathers and parsley. Sprinkle generously with vinegar, preferably grape. Pour in vegetable (sunflower or olive) oil. To make the appetizer even piquant, cover the fish with dark olives, preferably seedless. Now herring with onions and vinegar looks just amazing! Another option on how to serve it: cut lemon into thin slices and lay on the edges of the dish. If the feathers of onions are not, it does not matter. An ordinary onion is also suitable. Chop it with rings, spread evenly throughout the fillet. And decorate as suggested above. Such a herring with onions and vinegar will compete with the most exotic and rich snacks in the world.
Choose herring correctly
If you choose a whole fish in the store to make a quality dish from it, you need to know some tricks. Pay attention to the appearance of the product. The fish should be free from damage or dents, rust spots or smudges. And the reddish liquid should not ooze out of it either. This applies to the Far Eastern sardines, popularly referred to as "Iwashi", and the usual, already mentioned Atlantic. A dark back, more precisely, a black back with a blue tint, a silver abdomen - such is the ideal appearance of the beauty. Thanks to the careful selection of herring with onions and vinegar, the recipe of which we cited above, will not have an unpleasant odor and taste and will not cause poisoning.
Pickle yourself
Suppose you bought fresh fish and want to make a home-made herring. Is it possible? Yes, as easy as shelling pears!
Pickled herring with onions and vinegar will be a great addition to potatoes, if you cook it according to this recipe. You will need: for 1 liter of water half a glass of salt (maybe a third for a weak brine), a whole chopped herring, a quarter cup of sugar, 1.5-2 cups of vinegar, a few pieces of bay leaves, a couple of cloves of garlic and a handful of allspice and hot peas, lemon and onion head. Add a few clove buds and a teaspoon of coriander to the marinade, if desired. Step by step, proceed as follows: heat the water, add salt to dissolve well. When it cools, immerse fish in it and leave for a day. Then prepare the marinade: mix a glass of water with vinegar, heat, add sugar, dissolve, boil for about 5 minutes, cool. Cut herring into pieces. Lay slices of lemon, onion mugs, slices of fillet in layers in a jar, pouring all over with spices. Pour marinade, add a spoonful of vegetable oil, put in the refrigerator for a day. And eat with pleasure!
Both fast and tasty
If the herring is already salted, and its taste completely satisfies you, you can marinate only the onion. Such an ingredient will give the appetizer extra piquancy. And only an hour will take time. Cut the onion into half rings. In a glass of heated water, dissolve a tablespoon of sugar, one and a half teaspoons of salt. Pour into a bowl, add half a glass of vinegar, stir. Pour onion with marinade and leave for about an hour at room temperature. Then put it in a herring, sprinkle the dish with marinade and carry it on the table. Well, very tasty!